1. Combine flour with 1/4 tsp each salt and pepper on shallow plate. Beat egg with 1 Tbsp water in shallow bowl. Dredge turkey in flour mixture until coated, shaking off excess. Dip in egg mixture to coat, allowing excess to drip off.

2. Heat oil in large skillet over medium-high heat. Add turkey and cook, turning, until golden brown and almost cooked through, 6 to 7 minutes. Remove to plate.

3. Add lemon slices and capers to skillet and cook, stirring, until lemon is golden brown, about 2 minutes. Remove lemon to plate. Add wine and then broth and simmer until slightly thickened, about 6 minutes.

4. Return turkey to skillet and stir in butter and parsley (if using). Simmer until turkey is cooked through, about 5 minutes longer. Top with lemon slices, if desired.